pH adjusted soy protein isolate and uses

ABSTRACT

pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavor are provided by the processing of soy protein product which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable in this pH range or a concentrated soy protein solution produced in the preparation of such soy protein product.

In U.S. patent application Ser. No. 12/603,087 filed Oct. 21, 2009 (USPatent Publication No. 2010-0098818, WO 2010/045727) (S701), assigned tothe assignee hereof and the disclosures of which are incorporated hereinby reference, there is described the production of a novel soy proteinisolate that produces transparent and heat stable solutions at low pHvalues and, therefore, may be used for protein fortification of, inparticular, soft drinks and sports drinks, as well as other aqueoussystems, without precipitation of protein.

FIELD OF INVENTION

The present invention relates to pH adjusted soy protein isolates andtheir uses.

BACKGROUND TO THE INVENTION

The soy protein isolate produced therein has a unique combination ofparameters not found in other soy isolates: The product is completelysoluble at acid pH values of less than about 4.4 and solutions thereofare heat stable in this pH range, permitting thermal processing, such ashot fill applications. No stabilizers or other additives are necessaryto maintain the protein in solution or suspension. The soy proteinisolate has no “beany” flavour and no off odours. The product is low inphytic acid and no enzymes are required in the production of the soyprotein isolate. The soy protein isolate is also highly soluble at aboutpH 7.

The novel soy protein isolate having a soy protein content of at leastabout 90 wt %, preferably at least about 100 wt %, (N×6.25) on a dryweight basis (d.b.), is produced by a method which comprises:

(a) extracting a soy protein source with an aqueous calcium saltsolution, particularly calcium chloride solution, to causesolubilization of soy protein from the protein source and to form anaqueous soy protein solution,

(b) separating the aqueous soy protein solution from residual soyprotein source,

(c) optionally diluting the aqueous soy protein solution,

(d) adjusting the pH of the aqueous soy protein solution to a pH ofabout 1.5 to about 4.4, preferably about 2 to about 4, to produce anacidified clear soy protein solution,

(e) optionally heat treating the acidified solution to reduce theactivity of anti-nutritional trypsin inhibitors and the microbial load,

(f) optionally concentrating the aqueous clear soy protein solutionwhile maintaining the ionic strength, substantially constant by using aselective membrane technique,

(g) optionally diafiltering the concentrated soy protein solution,

(h) optionally pasteurizing the concentrated soy protein solution toreduce the microbial load, and

(i) optionally drying the concentrated soy protein solution.

SUMMARY OF INVENTION

One of the important attributes of the soy protein products produced inthe above-noted US Patent Application is the clean, non-beany flavour ofthe products, in contrast to conventional soy protein isolates whichpossess a characteristic beany flavour.

The soy protein products produced in the above-noted US PatentApplication, when dissolved in water yield a solution with a low pH.While desirable for acidic food applications, such as the production ofacidic beverages, the low pH of the soy protein products may not beideal for other food applications, for example, foods having a nearneutral pH. Rather than formulating with an acid protein ingredient andadding other ingredients to increase the pH to the desired level, it maybe preferable to utilize the protein product already in a near neutralform. Commercial soy protein isolates are commonly provided at neutralor near neutral pH.

In accordance with the present invention, there are provided soy proteinisolates, which lack the characteristic beany flavour of conventionalsoy protein isolates, which are provided at near neutral pH and, likeconventional soy protein isolates, are useful in food applications undernear neutral pH conditions. Some of the products provided herein arepoorly soluble in water over a pH range of about 4 to about 7 whileothers are substantially insoluble in water over a pH range of about 2to about 7.

Although a range of soy protein isolate products is available for fooduse, with a variety of functional properties, and a variety of intendedapplications, some of the more common applications for commercial soyprotein isolates are in nutrition bars and processed meat products. ThepH adjusted soy protein isolates of the present invention lack the beanyflavour of conventional isolates and can replace the conventionalisolates in various food products, including the types mentioned above,to provide food products having improved flavour. Preparation of the pHadjusted soy protein isolates, described below, may incorporate a heattreatment step that serves to modify the functional properties of theisolate, namely lowering the solubility of the protein and increasingthe water binding capacity of the material.

Accordingly, in another aspect of the present invention, there isprovided a method of producing the soy protein product, which comprises:

providing an aqueous solution of a soy protein product having a proteincontent of at least about 60 wt % (N×6.25) d.b. which is completelysoluble in aqueous media at a pH of less than about 4.4 and heat stableat that pH range,

adjusting the pH of the solution to about pH 6 to precipitate soyprotein therefrom, and

optionally drying the entire pH adjusted sample, or

optionally recovering and drying the precipitated material, or

optionally heat treating the pH-adjusted solution and then drying theentire sample, or

optionally heat heating the pH-adjusted solution then recovering anddrying the precipitated material.

In another aspect of the present invention, the concentrated soy proteinproduct produced according to the procedure of above-noted US PatentApplication may be processed to produce the pH-adjusted soy proteinproducts provided herein. Accordingly, in a further aspect of thepresent invention, there is provided a method of producing a soy proteinproduct as provided herein, which comprises:

(a) extracting a soy protein source with an aqueous calcium saltsolution, particularly calcium chloride solution, to causesolubilization of soy protein from the protein source and to form anaqueous soy protein solution,

(b) separating the aqueous soy protein solution from residual soyprotein source,

(c) optionally diluting the aqueous soy protein solution,

(d) adjusting the pH of the aqueous soy protein solution to a pH ofabout 1.5 to about 4.4, preferably about 2 to about 4, to produce anacidified clear soy protein solution,

(e) optionally heat treating the acidified solution to reduce theactivity of anti-nutritional trypsin inhibitors and the microbial load,

(f) concentrating the aqueous clear soy protein solution whilemaintaining the ionic strength substantially constant by using aselective membrane technique,

(g) optionally diafiltering the concentrated soy protein solution,

(h) optionally pasteurizing the concentrated soy protein solution toreduce the microbial load,

(i) adjusting the pH of the aqueous soy protein solution to about pH 6to precipitate soy protein therefrom, and

optionally drying the entire pH adjusted sample or

optionally recovering and drying the precipitated material or

optionally heat treating the pH-adjusted solution and then drying theentire sample or

optionally heat treating the pH-adjusted solution then recovering anddrying the precipitated material.

The heat treatment of the pH-adjusted solution generally is effected ata temperature of about 70° to about 160° C. for about 2 seconds to about60 minutes, preferably about 80° to about 120° C. for about 15 secondsto about 15 minutes, more preferably about 85° to about 95° C. for about1 to about 5 minutes.

The process options described in the present application allow theproduction of soy protein isolates with a range of functionalproperties, increasing the utility of the pH adjusted soy proteinisolate as a food ingredient and as a substitute for conventional soyprotein isolate ingredients.

While the present invention refers mainly to the production and use ofsoy protein isolates having a protein content of at least about 90 wt%×6.25) on a dry weight basis (d.b.), preferably at least about 100 wt%, it is contemplated that soy protein products of lesser purity may beprovided and used having similar properties to the soy protein isolate.Such lesser purity products may have a protein concentration of at leastabout 60 wt % (N×6.25) d.b. These soy protein products can be used toreplace conventional soy protein products in various food applications.

GENERAL DESCRIPTION OF INVENTION

The first step in preparing the pH adjusted soy protein products of thepresent invention is to prepare a soy protein product according toaforementioned U.S. patent application Ser. No. 12/603,087, as follows.

The process of providing this soy protein product initially involvessolubilizing soy protein from a soy protein source. The soy proteinsource may be soybeans or any soy product or by-product derived from theprocessing of soybeans, including but not limited to soy meal, soyflakes, soy grits and soy flour. The soy protein source may be used inthe full fat form, partially defatted form or fully defatted form. Wherethe soy protein source contains an appreciable amount of fat, anoil-removal step generally is required during the process. The soy,protein recovered from the soy protein source may be the proteinnaturally occurring in soybean or the proteinaceous material may be aprotein modified by genetic manipulation but possessing characteristichydrophobic and polar properties of the natural protein.

Protein solubilization from the soy protein source material is effectedmost conveniently using calcium chloride solution, although solutions ofother calcium salts may be used. In addition, other alkaline earth metalcompounds may be used, such as magnesium salts. Further, extraction ofthe soy protein from the soy protein source may be effected usingcalcium salt solution in combination with another salt solution, such assodium chloride. Additionally, extraction of the soy protein from thesoy protein source may be effected using water or other salt solution,such as sodium chloride, with calcium salt subsequently being added tothe aqueous soy protein solution produced in the extraction step.Precipitate formed upon addition of the calcium salt is removed prior tosubsequent processing.

As the concentration of the calcium salt solution increases, the degreeof solubilization of protein from the soy protein source initiallyincreases until a maximum value is achieved. Any subsequent increase insalt concentration does not increase the total protein solubilized. Theconcentration of calcium salt solution which causes maximum proteinsolubilization varies depending on the salt concerned. It is usuallypreferred to utilize a concentration value less than about 1.0 M, andmore preferably a value of about 0.10 to about 0.15 M.

In a batch process, the salt solubilization of the protein is effectedat a temperature of from about 1° C. to about 100° C., preferably about15° to about 60° C., more preferably about 15° C. to about 35° C.,preferably accompanied by agitation to decrease the solubilization time,which is usually about 1 to about 60 minutes. It is preferred to effectthe solubilization to extract substantially as much protein from the soyprotein source as is practicable, so as to provide an overall highproduct yield.

In a continuous process, the extraction of the soy protein from the soyprotein source is carried out in any manner consistent with effecting acontinuous extraction of soy protein from the soy protein source. In oneembodiment, the soy protein source is continuously mixed with thecalcium salt solution and the mixture is conveyed through a pipe orconduit having a length and at a flow rate for a residence timesufficient to effect the desired extraction in accordance with theparameters described herein. In such a continuous procedure, the saltsolubilization step is effected rapidly, in a time of up to about 10minutes, preferably to effect solubilization to extract substantially asmuch protein from the soy protein source as is practicable: Thesolubilization in the continuous procedure is effected at temperaturesbetween about 1° C. and about 100° C., preferably about 15° to about 60°C., more preferably between about 15° C. and about 35° C.

The extraction is generally conducted at a pH of about 5 to about 11,preferably about 5 to about 7. The pH of the extraction system (soyprotein source and calcium salt solution) may be adjusted to any desiredvalue within the range of about 5 to about 11 for use in the extractionstep by the use of any convenient food grade acid, usually hydrochloricacid or phosphoric acid, or food grade alkali, usually sodium hydroxide,as required.

The concentration of soy protein source in the calcium salt solutionduring the solubilization step may vary widely. Typical concentrationvalues are about 5 to about 15% w/v.

The protein extraction step with the aqueous salt solution has theadditional effect of solubilizing fats which may be present in the soyprotein source, which then results in the fats being present in theaqueous phase.

The protein solution resulting from the extraction step generally has aprotein concentration of about 5 to about 50 g/L, preferably about 10 toabout 50 g/L.

The aqueous calcium salt solution may contain an antioxidant. Theantioxidant may be any convenient antioxidant, such as sodium sulfite orascorbic acid. The quantity of antioxidant employed may vary from about0.01 to about 1 wt % of the solution, preferably about 0.05 wt %. Theantioxidant serves to inhibit oxidation of any phenolics in the proteinsolution.

The aqueous phase resulting from the extraction step then may beseparated from the residual soy protein source, in any convenientmanner, such as by employing a decaliter centrifuge or any suitablesieve, followed by disc centrifugation and/or filtration, to removeresidual soy protein source material. The separated residual soy proteinsource may be dried for disposal. Alternatively, the separated residualsoy protein source may be processed to recover some residual protein.The separated residual soy protein source may be re-extracted with freshcalcium salt solution and the protein solution yielded uponclarification combined with the initial protein solution for furtherprocessing as described below. Alternatively, the separated residual soyprotein source may be processed by a conventional isoelectricprecipitation procedure or any other convenient procedure to recoverresidual protein.

Where the soy protein source contains significant quantities of fat, asdescribed in U.S. Pat. Nos. 5,844,086 and 6,005,076, assigned to theassignee hereof and the disclosures of which are incorporated herein byreference, then the defatting steps described therein may be effected onthe separated aqueous protein solution. Alternatively, defatting of theseparated aqueous protein solution may be achieved by any otherconvenient procedure.

The aqueous soy protein solution may be treated with an adsorbent, suchas powdered activated carbon or granulated activated carbon, to removecolour and/or odour compounds. Such adsorbent treatment may be carriedout under any convenient conditions, generally at the ambienttemperature of the separated aqueous protein solution. For powderedactivated carbon, an amount of about 0.025% to about 5% w/v, preferablyabout 0.05% to about 2% w/v, is employed. The adsorbing agent may beremoved from the soy solution by any convenient means, such as byfiltration.

The resulting aqueous soy protein solution may be diluted generally withabout 0.5 to about 10 volumes, preferably about 0.5 to about 2 volumes,of aqueous diluent in order to decrease the conductivity of the aqueoussoy protein solution to a value of generally below about 90 mS,preferably about 4 to about 18 mS. Such dilution is usually effectedusing water, although dilute salt solution, such as sodium chloride orcalcium chloride, having a conductivity of up to about 3 mS, may beused.

The diluent with which the soy protein solution is mixed may have atemperature of about 2° to about 70° C., preferably about 10° to about50° C., more preferably about 20° to about 30° C.

The diluted soy protein solution then is adjusted in pH to a value ofabout 1.5 to about 4.4, preferably about 2 to about 4, by the additionof any suitable food grade acid, to result in a clear acidified aqueoussoy protein solution. The clear acidified aqueous soy protein solutionhas a conductivity of generally below about 95 mS, preferably about 4 toabout 23 mS.

The clear acidified aqueous soy protein solution may be subjected to aheat treatment to inactivate heat labile anti-nutritional factors, suchas trypsin inhibitors, present in such solution as a result ofextraction from the soy protein source material during the extractionstep. Such a heating step also provides the additional benefit ofreducing the microbial load. Generally, the protein solution is heatedto a temperature of about 70° to about 160° C., for about 10 seconds toabout 60 minutes, preferably about 80° to about 120° C. for about 10seconds to about 5 minutes, more preferably about 85° to about 95° C.,for about 30 seconds to about 5 minutes. The heat treated acidified soyprotein solution then may be cooled for further processing as describedbelow, to a temperature of about 2° to about 60° C., preferably about20° C. to about 35° C.

The optionally diluted, acidified and optionally heat treated proteinsolution may optionally be polished by any convenient means, such as byfiltering, to remove any residual particulates.

The resulting clear acidified aqueous soy protein solution may bedirectly dried to produce a soy protein product. In order to provide asoy protein product having a decreased impurities content and a reducedsalt content, such as a soy protein isolate, the clear acidified aqueoussoy protein solution may be processed prior to drying.

The clear acidified aqueous soy protein solution may be concentrated toincrease the protein concentration thereof while maintaining the ionicstrength thereof substantially constant. Such concentration generally iseffected to provide a concentrated soy protein solution having a proteinconcentration of about 50 to about 300 g/L, preferably about 100 toabout 200 g/L.

The concentration step may be effected in any convenient mannerconsistent with batch or continuous operation, such as by employing anyconvenient selective membrane technique, such as ultrafiltration ordiafiltration, using membranes, such as hollow-fibre membranes orspiral-wound membranes, with a suitable molecular weight cut-off, suchas about 3,000 to about 1,000,000 Daltons, preferably about 5,000 toabout 100,000 Daltons, having regard to differing membrane materials andconfigurations, and, for continuous operation, dimensioned to permit thedesired degree of concentration as the aqueous protein solution passesthrough the membranes.

As is well known, ultrafiltration and similar selective membranetechniques permit low molecular weight species to pass therethroughwhile preventing higher molecular weight species from so doing. The lowmolecular weight species include not only the ionic species of the foodgrade salt but also low molecular weight materials extracted from thesource material, such as carbohydrates, pigments, low molecular weightproteins and anti-nutritional factors, such as trypsin inhibitors, whichare themselves low molecular weight proteins. The molecular weightcut-off of the membrane is usually chosen to ensure retention of asignificant proportion of the protein in the solution, while permittingcontaminants to pass through having regard to the different membranematerials and configurations.

The concentrated soy protein solution then may be subjected to adiafiltration step using water or a dilute saline solution. Thediafiltration solution may be at its natural pH or at a pH equal to thatof the protein solution being diafiltered or at any pH value in between.Such diafiltration may be effected using from about 2 to about 40volumes of diafiltration solution, preferably about 5 to about 25volumes of diafiltration solution. In the diafiltration operation,further quantities of contaminants are removed from the clear aqueoussoy protein solution by passage through the membrane with the permeate.This purifies the clear aqueous protein solution and may also reduce itsviscosity. The diafiltration operation may be effected until nosignificant further quantities of contaminants or visible colour arepresent in the permeate or until the retentate has been sufficientlypurified so as, when dried, to provide a soy protein isolate with aprotein content of at least about 90 wt % (N×6.25) &b. Suchdiafiltration may be effected using the same membrane as for theconcentration step. However, if desired, the diafiltration step may beeffected using a separate membrane with a different molecular weightcut-off, such as a membrane having a molecular weight cut-off in therange of about 3,000 to about 1,000,000 Daltons, preferably about 5,000to about 100,000 Daltons, having regard to different membrane materialsand configuration.

Alternatively, the diafiltration step may be applied to the clearacidified aqueous protein solution prior to concentration or to thepartially concentrated clear acidified aqueous protein solution.Diafiltration may also be applied at multiple points during theconcentration process. When diafiltration is applied prior toconcentration or to the partially concentrated solution, the resultingdiafiltered solution may then be additionally concentrated. Theviscosity reduction achieved by diafiltering multiple times as theprotein solution is concentrated may allow a higher final, fullyconcentrated protein concentration to be achieved. This reduces thevolume of material to be dried.

The concentration step and the diafiltration step may be effected hereinin such a manner that the soy protein product subsequently recoveredcontains less than about 90 wt % protein (N×6.25) d.b., such as at leastabout 60 wt % protein (N×6.25) d.b. By partially concentrating and/orpartially diafiltering the clear aqueous soy protein solution, it ispossible to only partially remove contaminants. This protein solutionmay then be dried to provide a soy protein product with lower levels ofpurity. The soy protein product is still able to produce clear proteinsolutions under acidic conditions.

An antioxidant may be present in the diafiltration medium during atleast part of the diafiltration step. The antioxidant may be anyconvenient antioxidant, such as sodium sulfite or ascorbic acid. Thequantity of antioxidant employed in the diafiltration medium depends onthe materials employed and may vary from about 0.01 to about 1 wt %,preferably about 0.05 wt %. The antioxidant serves to inhibit theoxidation of any phenolics present in the concentrated soy proteinsolution.

The concentration step and the optional diafiltration step may beeffected at any convenient temperature, generally about 2° to about 60°C., preferably about 20° to about 35° C., and for the period of time toeffect the desired degree of concentration and diafiltration. Thetemperature and other conditions used to some degree depend upon themembrane equipment used to effect the membrane processing, the desiredprotein concentration of the solution and the efficiency of the removalof contaminants to the permeate.

There are two main trypsin inhibitors in soy, namely the Kunitzinhibitor, which is a heat-labile molecule with a molecular weight ofapproximately 21,000 Daltons, and the Bowman-Birk inhibitor, a moreheat-stable molecule with a molecular weight of about 8,000 Daltons. Thelevel of trypsin inhibitor activity in the final soy protein product canbe controlled by manipulation of various process variables.

As noted above, heat treatment of the clear acidified aqueous soyprotein solution may be used to inactivate heat-labile trypsininhibitors. The partially concentrated or fully concentrated acidifiedsoy protein solution may also be heat treated to inactivate heat labiletrypsin inhibitors. When the heat treatment is applied to the partiallyconcentrated acidified soy protein solution, the resulting heat treatedsolution may then be additionally concentrated.

In addition, the concentration and/or diafiltration steps may beoperated in a manner favorable for removal of trypsin inhibitors in thepermeate along with the other contaminants. Removal of the trypsininhibitors is promoted by using a membrane of larger pore size, such asabout 30,000 to about 1,000,000 Da, operating the membrane at elevatedtemperatures, such as about 30° to about 60° C., and employing greatervolumes of diafiltration medium, such as about 20 to about 40 volumes.

Acidifying and membrane processing the diluted protein solution at alower pH of about 1.5 to about 3 may reduce the trypsin inhibitoractivity relative to processing the solution at higher pH of about 3 toabout 4.4. When the protein solution is concentrated and diafiltered atthe low end of the pH range, it may be desired to raise the pH of theretentate prior to drying. The pH of the concentrated and diafilteredprotein solution may be raised to the desired value, for example pH 3,by the addition of any convenient food grade alkali such as sodiumhydroxide.

Further, a reduction in trypsin inhibitor activity may be achieved byexposing soy materials to reducing agents that disrupt or rearrange thedisulfide bonds of the inhibitors. Suitable reducing agents includesodium sulfite, cysteine and N-acetylcysteine.

The addition of such reducing agents may be effected at various stagesof the overall process. The reducing agent may be added with the soyprotein source material in the extraction step, may be added to theclarified aqueous soy protein solution following removal of residual soyprotein source material, may be added to the concentrated proteinsolution before or after diafiltration or may be dry blended with thedried soy protein product. The addition of the reducing agent may becombined with a heat treatment step and the membrane processing steps,as described above.

If it is desired to retain active trypsin inhibitors in the concentratedprotein solution, this can be achieved by eliminating or reducing theintensity of the heat treatment step, not utilizing reducing agents,operating the concentration and diafiltration steps at the higher end ofthe pH range, such as pH 3 to about 4.4, utilizing a concentration anddiafiltration membrane with a smaller pore size, operating the membraneat lower temperatures and employing fewer volumes of diafiltrationmedium.

The concentrated and optionally diafiltered protein solution may besubject to a further defatting operation, if required, as described inU.S. Pat. Nos. 5,844,086 and 6,005,076. Alternatively, defatting of theconcentrated and optionally diafiltered protein solution may be achievedby any other convenient procedure.

The concentrated and optionally diafiltered clear aqueous proteinsolution may be treated with an adsorbent, such as powdered activatedcarbon or granulated activated carbon, to remove colour and/or odourcompounds. Such adsorbent treatment may be carried out under anyconvenient conditions, generally at the ambient temperature of theconcentrated protein solution. For powdered activated carbon, an amountof about 0.025% to about 5% w/v, preferably about 0.05% to about 2% w/v,is employed. The adsorbent may be removed from the soy protein solutionby any convenient means, such as by filtration.

The concentrated and optionally diafiltered clear aqueous soy proteinsolution may be dried by any convenient technique, such as spray dryingor freeze drying. A pasteurization step may be effected on the soyprotein solution prior to drying. Such pasteurization may be effectedunder any desired pasteurization conditions. Generally, the concentratedand optionally diafiltered soy protein solution is heated to atemperature of about 55° to about 70° C., preferably about 60° to about.65° C., for about 30 seconds to about 60 minutes, preferably about 10minutes to about 15 minutes. The pasteurized concentrated soy proteinsolution then may be cooled for drying, preferably to a temperature ofabout 25° to about 40° C.

The dry soy protein product has a protein content in excess of about 60wt % (N×6.25) d.b. Preferably, the dry soy protein product is an isolatewith a high protein content, in excess of about 90 wt % protein,preferably at least about 100 wt % (N×6.25) d.b.

A variety of procedures may be used to provide the pH adjusted soyprotein isolate according to the invention from the acid soluble soyprotein isolate and to manipulate the functional properties thereof.

In one such procedure, the acid soy protein isolate product obtained asdescribed above is formed into an aqueous solution, the pH of theaqueous solution is raised to about pH 6 and the material is dried.Alternatively, the precipitate formed on adjustment of the pH to 6 isrecovered and these solids are dried to yield the soy protein isolate.As a further alternative, the pH 6 solution may be heated to atemperature of about 70° to about 160° C., for about 2 seconds to about60 minutes, preferably about 80° to about 120° C., for about 15 secondsto about 15 minutes, more preferably about 85° to about 95° C., forabout 1 to about 5 minutes, prior to drying the entire sample, or in yetanother alternative procedure, recovering and drying only the insolublesolids from the heat treated sample.

In another alternative, the concentrated protein solution from step (h)described above for the preparation of the acid soluble soy proteinproduct may be adjusted to pH about 6 to cause protein precipitation.The entire sample then may be dried or the precipitated solids may becollected and only these dried to form the isolate. Alternatively, thepH 6 solution may be heated to a temperature of about 70° to about 160°C., for about 2 seconds to about 60 minutes, preferably about 80° toabout 120° C., for about 15 seconds to about 15 minutes, more preferablyabout 85° to about 95° C., for about 1 to about 5 minutes, prior todrying the entire sample or recovering and drying just the precipitatedmaterial.

In the procedures in which the precipitated solids are collected anddried, the remaining soluble protein fraction may also be processed toform a soy protein product. The soluble fraction may be dried directlyor may be further processed by membrane concentration and/ordiafiltration and/or heat treatment prior to drying.

EXAMPLES

In the Examples which follow, all freeze dried products were ground to apowder, the protein content of the powders was determined by acombustion method using a Leco Nitrogen Determinator and the moisturecontent of the powders was determined by an oven drying method. Spraydried products were analyzed similarly but did not require grindingprior to analysis.

Sensory evaluation of samples was performed as follows.

Samples were presented for sensory evaluation as a 2% protein w/vdispersion in purified drinking water at about pH 6. An informal panelof 6 to 8 panelists was asked to blindly compare the experimental sampleto a sample of S013-K19-09A conventional JEP pH 6 product, prepared asdescribed in Example 1 below, and to indicate which sample had the morebeany flavour.

Example 1

This Example illustrates the preparation of a soy protein isolate byconventional isoelectric precipitation.

30 kg of soy white flake was added to 300 L of RO water at ambienttemperature and the pH adjusted to 8.5 by the addition of 1M sodiumhydroxide solution. The sample was agitated for 30 minutes to provide anaqueous protein solution. The pH of the extraction was monitored andmaintained at 8.5 throughout the 30 minutes. The residual soy whiteflake was removed and the resulting protein solution clarified bycentrifugation and filtration to produce 278.7 L of filtered proteinsolution having a protein content of 2.93% by weight. The pH of theprotein solution was adjusted to 4.5 by the addition of HCl that hadbeen diluted with an equal volume of water and a precipitate formed. Theprecipitate was collected by centrifugation then washed by re-suspendingit in 2 volumes of RO water. The washed precipitate was then collectedby centrifugation. A total of 32.42 kg of washed precipitate wasobtained with a protein content of 18.15 wt %. This represented a yieldof 72.0% of the protein in the clarified extract solution. An aliquot of16.64 kg of the washed precipitate was combined with an equal weight ofRO water and then the pH of the sample adjusted to 6 with sodiumhydroxide. The pH adjusted sample was then spray dried to yield anisolate with a protein content of 93.80% (N×6.25) d.b. The product wasdesignated S013-K19-09A conventional IEP pH 6.

Example 2

This Example illustrates one procedure for the preparation of a pHadjusted soy protein isolate.

30 kg of defatted, minimally heat processed soy flour was added to 300 Lof 0.15 M CaCl₂ solution at ambient temperature and agitated for 3.0minutes to provide an aqueous protein solution. An additional 300 L of0.075 M CaCl₂ solution was added and the residual soy flour was removedand the resulting protein solution was clarified by centrifugation toproduce 532.5 L of centrifuged protein solution having a protein contentof 1.22% by weight. The pH of the sample was then lowered to 3.09 withdiluted HCl.

The diluted and acidified protein extract solution was reduced in volumefrom 532 L to 107 L by concentration on a polyethersulfone (PES)membrane having a molecular weight cutoff of 100,000 Daltons. Theconcentration step and subsequent membrane processing steps were allconducted at approximately 30° C. The solution was diafiltered with 370L of reverse osmosis (RO) purified water followed by furtherconcentration to provide 37.86 kg of concentrated protein solution witha protein content of 13.97% by weight. This represented a yield of 81.4wt % of the initial clarified protein solution.

A 1.5 kg sample of the concentrated protein solution was treated with a25% w/v aqueous sodium hydroxide solution to raise the pH of the sampleto 6 and form a precipitate. The precipitate was collected bycentrifugation at 10,000 g and then freeze dried to form a productcalled S009-D27-09A S701N having a protein content of 106.53 wt %(N×6.25) on a dry weight basis.

All of the sensory panelists (6 of 6) evaluating the S009-D27-09A 5701Nrated this sample as less beany than the conventional IEP control,prepared as described in Example 1.

Example 3

This Example illustrates another procedure for the preparation of a pHadjusted soy protein isolate.

60 kg of defatted, minimally heat processed soy flour was, added to 600L of 0.15 M CaCl₂ solution at ambient temperature and agitated for 30minutes to provide an aqueous protein solution. An additional 600 L of0.075 M CaCl₂ solution was added and the residual soy flour was removedand the resulting protein solution was clarified by centrifugation andfiltration to provide 975 L of filtered protein solution having aprotein content of 1.15% by weight. A half volume of water was added andthe pH of the sample lowered to 3.05 with diluted HCl.

The diluted and acidified protein extract solution was reduced in volumefrom 1505 L to 305 L by concentration on a polyethersulfone (PES)membrane having a molecular weight cutoff of 100,000 Daltons. Theconcentration step and subsequent membrane processing steps were allconducted at approximately 30° C. The solution was then diafiltered with650 L of reverse osmosis (RO) purified water followed by furtherconcentration to provide 59.44 kg of concentrated protein solution witha protein content of 15.51% by weight. This represented a yield of 82.2wt % of the initial filtered protein solution.

A 10.20 kg sample of concentrated protein solution was diluted with anequal volume of water to aid mixing during the subsequent heating step.

The diluted solution was adjusted to pH 6 with a 25% w/v aqueoussolution of sodium hydroxide and then heated to 95° C. for 5 minuteswhile mixing in a jacketed steam kettle. Heavy precipitation occurred onadjusting to pH 6.

The heated solution then was cooled and centrifuged at 4,000 g toseparate the precipitated material from the soluble fraction. Theresulting pellet was re-suspended in reverse osmosis (RO) purified waterfor spray drying. The dry product was designated S008-E11-09A S701NH andhad a protein content of 101.02 wt % (N×6.25) on a dry weight basis.

The majority of the sensory panelists (5 of 8) evaluating the5008-E11-09A 8701NH rated this sample as less beany than theconventional IEP control, prepared as described in Example 1.

Example 4

This Example illustrates another procedure for the preparation of a pHadjusted soy protein isolate.

30 kg of defatted, minimally heat processed soy flour was added to 300 Lof 0.15 M CaCl₂ solution at ambient temperature and agitated for 30minutes to provide an aqueous protein solution. An additional 300 L of0.075 M CaCl₂ solution was added and the residual soy flour was removedand the resulting protein solution was clarified by centrifugation andfiltration to produce 525 L of filtered protein solution having aprotein content of 1.32% by weight. A half volume of water was added andthe pH of the sample lowered to 3.08 with diluted HCl. The diluted andacidified protein solution was then heated at 90° C. for 1 minute thencooled to 50° C. for membrane processing.

The diluted, acidified and heat treated protein extract solution wasreduced in volume from 781.5 L to 156.5 L by concentration on apolyethersulfone (PES) membrane having a molecular weight cutoff of100,000 Daltons. The concentration step and all subsequent membraneprocessing steps were conducted at approximately 50° C. The solution wasthen diafiltered with 150 L of reverse osmosis (RO) purified waterfollowed by further concentration to a volume of 43.5 L. The solutionwas then diafiltered with an additional 150 L of reverse osmosis (RO)purified water, then further concentrated to 19.5 L. RO water was thenadded to the sample to give a total mass of 72.74 kg of diluted proteinsolution having a protein concentration of 9.47 wt %. This represented ayield of 99.4% of the initial filtered protein solution.

A 30 kg sample of the diluted protein solution was adjusted to pH 6 witha 25°/s w/v aqueous sodium hydroxide solution and heated to 90° C. for 5minutes while mixing in a jacketed steam kettle. Heavy precipitation ofprotein occurred on adjusting to pH 6.

The heated solution was cooled and the precipitate allowed to settleout. The soluble fraction was decanted off and replaced by an equalvolume of water to re-suspend the solids. The slurry was allowed tosettle and the liquid phase then was decanted again to remove theremaining traces of the soluble fraction.

The resulting precipitate was then spray dried. The dried product wasdesignated S010-E26-09A S701NH and had a protein content of 101.46 wt %(N×6.25) on a dry weight basis.

All of the sensory panelists (6 of 6) evaluating the S010-E26-09A S701NHrated this sample as less beany than the conventional IEP control,prepared as described in Example 1.

Example 5

This Example illustrates another procedure for the preparation of a pHadjusted soy protein isolate.

30 kg of defatted, soy white flakes were added to 300 L of 0.13 M CaCl₂solution at 60° C. and agitated for 30 minutes to provide an aqueousprotein solution. The residual soy white flakes were removed and theresulting protein solution was clarified by centrifugation to produce252.4 L of centrifuged protein solution having a protein content of2.72% by weight. The clarified protein solution was then added to 188.7L of reverse osmosis (RO) purified water at 60° C. and the pH of thesample lowered to 3.38 with dilute HCl.

420 L of the diluted and acidified protein extract solution was reducedin volume to 100 L by concentration on a polyethersulfone (PES)membrane, having a molecular weight cutoff of 100,000 Daltons, operatedat a temperature of approximately 55° C. At this point, the acidifiedprotein solution, with a protein content 4.82 wt %, was diafiltered with150 L of reverse osmosis purified water, with the diafiltrationoperation conducted at approximately 56° C. The diafiltered solution wasthen concentrated to a volume of 52 L and diafiltered with an additional468 L of RO water, with the diafiltration operation conducted atapproximately 60° C. After this second diafiltration, the proteinsolution was concentrated from a protein content of 9.99% by weight to aprotein content of 13.12% by weight and then diluted to a proteincontent of 6.44% by weight with water to facilitate spray drying orfurther processing. The diluted protein solution before spray drying orfurther processing was recovered in a yield of 74.7 wt % of the initialclarified protein solution.

A 1.8 kg sample of the diluted protein solution was treated with 6 Maqueous sodium hydroxide solution to raise the pH of the sample to 6.08and form a precipitate. The sample was then freeze dried to yield aproduct called S023-L09-10A S701N (no fractionation). This product had aprotein content of 103.47 wt % (N×6.25) d.b.

Another 1.8 kg sample of the diluted protein solution was furtherdiluted with 1.8 L of RO purified water and then was treated with 6 Maqueous sodium hydroxide solution to raise the pH of the sample to 6.00and form a precipitate. The pH 6 solution was heated to 95° C. for 5minutes and then freeze dried. The dry product was called S023-L09-10AS701NH (no fractionation) and had a protein content of 103.14 wt %(N×6.25) d.b.

Example 6

This Example contains an evaluation of the solubility in water of thesoy protein isolates produced by the methods of Examples 2 to 5. Proteinsolubility was evaluated using a modified version of the procedure ofMorr et al., J. Food Sci. 50:1715-1718.

Sufficient protein powder to supply 0.5 g of protein was weighed into abeaker and then a small amount of reverse osmosis (RO) purified waterwas added and the mixture stirred until a smooth paste formed.Additional water was then added to bring the volume to approximately 45ml. The contents of the beaker were then slowly stirred for 60 minutesusing a magnetic stirrer. The pH was determined immediately afterdispersing the protein and was adjusted to the appropriate level (2, 3,4, 5, 6 or 7) with diluted NaOH or HCl. A sample was also prepared atnatural pH. For the pH adjusted samples, the pH was measured andcorrected two times during the 60 minutes stirring. After the 60 minutesof stirring, the samples were made up to 50 ml total volume with ROwater, yielding a 1% protein w/v dispersion. The protein content of thedispersions was measured by combustion analysis using a Leco instrument.Aliquots of the dispersions were then centrifuged at 7,800 g for 10minutes, which sedimented insoluble material and yielded a clearsupernatant. The protein content of the supernatant was measured by Lecoanalysis and the protein solubility of the product was then calculatedas follows: Solubility (%)=(% protein in supernatant/% protein ininitial dispersion)×100

The natural pH values of the protein isolates produced in Examples 2 to5 are shown in the following Table 1:

TABLE 1 Natural pH of dispersions prepared in water at 1% protein w/vbatch product Natural pH S009-D27-09A S701N 5.31 S008-E11-09A S701NH5.86 S010-E26-09A S701NH 6.10 S023-L09-10A S701N (no fractionation) 5.81S023-L09-10A S701NH (no fractionation) 5.71

The solubility results are set forth in the following Table 2.

TABLE 2 Solubility of products at different pH values Solubility (%)Batch Product pH 2 pH 3 pH 4 pH 5 pH 6 pH 7 Nat. pH S009-D27-09A S701N89.1 100 41.4 5.4 31.3 77.1 5.1 S008-E11-09A S701NH 13.8 5.5 4.0 0.011.7 9.0 4.1 S010-E26-09A S701NH 6.6 0.0 0.0 0.0 0.0 0.0 0.0S023-L09-10A S701N 97.7 100 8.3 0.0 4.8 8.9 0.0 (no fractionation)S023-L09-10A S701NH 0.0 0.0 0.0 0.0 0.0 0.0 0.0 (no fractionation)

As may be seen from the results in Table 2, the S701N products werequite soluble at pH 2 and 3, but not as soluble at the other pH valuestested. Addition of a heat treatment to form S701NH resulted in aproduct that was almost completely insoluble at all the pH valuestested.

Example 7

This Example contains an evaluation of the water binding capacity of thesoy protein isolates produced by the methods of Examples 2 to 5

Protein powder (1 g) was weighed into centrifuge tubes (50 ml) of knownweight. To this powder was added approximately 20 ml of reverse osmosispurified (RO) water at the natural pH. The contents of the tubes weremixed using a vortex mixer at moderate speed for 1 minute. The sampleswere incubated at room temperature for 5 minutes then mixed with thevortex mixer for 30 seconds. This was followed by incubation at roomtemperature for another 5 minutes followed by another 30 seconds ofvortex mixing. The samples were then centrifuged at 1,000 g for 15minutes at 20° C. After centrifugation, the supernatant was carefullypoured off, ensuring that all solid material remained in the tube. Thecentrifuge tube was then re-weighed and the weight of water saturatedsample was determined.

Water binding capacity (WBC) was calculated as:WBC (ml/g)=(mass of water saturated sample−mass of initial sample)/(massof initial sample×total solids content of sample)

The water binding capacity results obtained are set forth in thefollowing Table 3

TABLE 3 Water binding capacity of various products batch product WBC(ml/g) S009-D27-09A S701N 2.40 S008-E11-09A S701NH 3.71 S010-E26-09AS701NH 3.60 S023-L09-10A S701N (no fractionation) 2.90 S023-L09-10AS701NH (no fractionation) 5.96

As may be seen from the results of Table 3, inclusion of a heattreatment in the preparation of the pH adjusted product resulted in ahigher water binding capacity.

SUMMARY OF DISCLOSURE

In summary of this disclosure, the present invention provides proceduresfor producing soy protein isolates with near neutral natural pH valueswhich can substitute for conventional soy protein isolates in a varietyof food applications. Modifications are possible within the scope of theinvention.

What we claim is:
 1. A soy protein product of having a protein contentof at least about 60 wt % (N×6.25) d.b. with a pH of 5.31 in water at 1%w/v and which has a non-beany flavor, the soy protein product having asolubility at 1% protein w/v of 89.1% in water at pH 2, 100% in water atpH 3, 41.4% in water at pH 4, 5.4% in water at pH 5 and 31.3% in waterat pH 6, wherein the solubility is determined by the protein method, inaccordance with the relationship: solubility (%)=(% protein insupernatant/% protein in initial dispersion)×100.
 2. A soy proteinproduct having a protein content of at least about 60 wt % (N×6.25) d.b.with a pH of 5.86 in water at 1% w/v and which has a non-beany flavor,the soy protein product having a solubility in water at 1% protein w/vof 13.8% at pH 2, 5.5% at pH 3, 4.0% at pH 4, 0% at pH 5, 11.7% at pH 6and 9.0% at pH 7, wherein the solubility is determined by proteinmethod, in accordance with the relationship: solubility (%)=(% proteinin supernatant/% protein in initial dispersion)×100.
 3. The soy proteinproduct of claim 1 or 2 which has a protein content of at least about 90wt % (N×6.25).
 4. The soy protein product of claim 3 which has a proteincontent of at least about 100 wt % (N×6.25).
 5. A food compositioncomprising a soy protein product as claimed in claim 1 or
 2. 6. A methodof producing a soy protein product, which comprises: providing anaqueous solution of a soy protein product having a protein content of atleast about 60 wt % (N×6.25) d.b. which is completely soluble in aqueousmedia at a pH of less than about 4.4 and heat stable at that pH range,adjusting the pH of the solution to about pH 6 to precipitate soyprotein therefrom, and optionally drying the pH adjusted solutionincluding the precipitated soy protein or optionally recovering anddrying the precipitated soy protein or optionally heat treating thepH-adjusted solution including the precipitated soy protein and thendrying the heat treated, pH-adjusted solution including the precipitatedsoy protein or optionally heat treating the pH-adjusted solutionincluding the precipitated soy protein then recovering and drying theprecipitated soy protein.
 7. The method of claim 6 wherein said heattreatment is effected at a temperature of about 70° to about 160° C. forabout 2 seconds to about 60 minutes.
 8. The method of claim 7 whereinsaid heat treatment is effected at a temperature of about 80° to about120° C. for about 15 seconds to about 15 minutes.
 9. The method of claim8 wherein said heat treatment is effected at a temperature of about 85°to about 95° C. for about 1 to about 5 minutes.